RSPH Level 2 Award in HACCP for Food Manufacturing

Aims

Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known system is the HACCP system (Hazard Analysis Critical Control Point). The aim of this course is to provide knowledge and understanding of the basic concepts and methodology of HACCP.

Content

The Need for a Hazard Analysis System, The Basic Principles and Terminology of HACCP, Relation of HACCP Principles to Practical Situations, Preparation of a HACCP Plan, Maintaining HACCP systems.

Delivery

This one day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.

Assessment

The exam is 30 minutes long and consists of 20 multiple choice questions. There are no mandatory pre-course qualification requirements for entry to the course. However it is strongly recommended that delegates have previously acquired a Level 2 Award in Food Safety qualification.